coquus

Absolutely JasonZ, go with your gut on this one.

http://www.fsis.usda.gov/Regulations_&_Pol...laims/index.asp The old rule as explained by Mr. Post: The circumstances under which the use of the term "natural" may be used on the labeling of meat and poultry products are described in Policy Memo 055, "Natural Claims" (enclosed). Policy Memo 055 provides that the term "natural" may be applied only to products that contain no artificial ingredients, coloring ingredients, or chemical preservatives; and the product and its ingredients are not more than minimally processed. Minimally processed products that do not contain these types of ingredients, such as fresh meat and poultry, will automatically qualify for the use of the term "natural" on product labeling. Comments accepted here until January 11th, 2007: http://www.fsis.usda.gov/contact_us/Email_...s@fsis.usda.gov

It's funny that I also had the same size to work with, plus a small pantry area. In that space, I have the 1/2 bathroom and laundry room, a similar constraint. I also don't see an island happening for you, the old table and chairs maybe the best plan as they are mobile, a pennisula if it's got a function, sink/dishwasher or range integrated in.

Jetson!!!! Only $8000 ←

Yeah, this sounds like a winner in my book, she's hilarious.

On Thanksgiving, Talk of the Nation 2pm-4pm here in Buffalo will be having three "famous" chefs talking about food.

That may be true, but they alot of stuff that site doesn't and, I believe, better deals on sausage stuffers I believe. Damn, that's quite a difference in price on the cure however.

http://www.sausagemaker.com/ These guys have everything you need and it comes to you quickly from Buffalo.

The scientists are being speculative, they make it pretty clear they are projecting approximations of current trends. Of course they don't believe the precision of the predictions, or maybe they do, they are scientists after all. Let's get one thing straight however, they haven't lied to us.

OK, got the appraisal for the house today, $58.5K, now is that a cold shower or what? That means 58.5-22(cost of everything that went in minus furniture)-22(cost of house)=6 dollars an hour (what I payed myself and her dad for our time-2400 hours), everyone else doesn't get paid apparently. I'm glad I didn't do this to get rich.

I thought the kids comments were some of the best ever from guests on the show, these kids clearly know a lot about food. Forget Otto people, Betty should have gone home by the David precident. He forgot to follow the rules, two dishes remember? He got sent packing, even though he won the challenge. This season sucks so far, but I'm glad nobody else had to take the fall for the golden girl Betty. And that sure looked like more than two tablespoons to me. That pastry girl does suck, why is she there pushing her dessert on us in every single episode, maybe it's because dessert is expendible just like her. One trick pony.

Yeah, that's what I thought, shame on you! Anyway, I think my plans have been made, anyone have any hang ups?

Well, her dad is pretty handy. She pretty much stopped coming around after the first month. We were staying with her parents at the time, which they made as nice as possible I might add, but all I heard was "this is taking so long, when is it going to be over". Now that it's finished, the story has changed quite a bit, "can you believe it went so quickly". I take the latter as a huge compliment everytime she says it, shrug, and say something like, "uh-uh". Speaking of compliments, she has a good eye for design, I think I do too, but it's nice to not have to worry about that everyday when doing something like this.

Thanks, I would have been lost without them, they deserve a ton of credit, I was just the muscle for the most part. The countertop material is Silestone, it's only drawback is that you can't set really hot stuff on it, higher than 4OOdegreesF I think, other than that it's beautiful, easy to maintain with soap and water, and impossible to damage. They do alot of epoxy countertops nowadays, the one I really like is made of recycled pieces of glass set into the epoxy, same principal as Silestone, but you probably could hurt it with one of the Kyocera knives. As for the tile being hard to stand on, I really haven't noticed it, but when I'm at home I don't tend to stand on it for more than an hour or two at a time. I am only entering my third of a century year today however! I wish it was heated however, it gets super cold so slippers are a must.

This generates a fairly large amount of smoke and airborne grease (you can see a little of it in the photo). I hope you're planning on having an industrial-strength hood/ventilator. Bill/SFNM ← Yea, I figure a thousand for the burner, then fifteen hundred for the hood.

That is really awesome. Someday I hope to have a huge indoor burner like your outside one, I figure it will cost somewhere in the neighborhood of 2000-3000 to get it done proper.

Home Depot, American Woodmark, Anapolis, Hickory, Hickory Spice. With what I know now I'd like to make my cabinets next time, these premade ones are kinda poorly made, for the 5K I spent on them I expected some really nice stuff. For those of you who don't know me, I would just like to point out that I took a page from Jacques Pepin's kitchen when I made backsplash myself with the help of some potter friends and my dad, the artist responsible for any little designs that you might see on the tiles. I went quickly, abstractly, as I had already wedged, rolled, cut and dried the entire batch of 872 myself and was just looking to "git-er-done", plus I was working under strict orders "not to draw anything on the tiles". I have seen what people have spent on kitchens, esp. in here, whoa! I probably spent $25K doing the whole house including furniture and appliances, well maybe $26K, it's 1200 sq feet. new bathroom, kitchen (leveled floor, new walls and ceiling), 1/2bath, new drywall in whole house, new electrical and plumbing as well, new paint inside and out, redid floors and interior walls. I worked about 40 hours a week for six months plus cooking at night, plus about 10/wk for six more months after I moved in, not to mention her dad worked about the same and my dad put in lots of work as well as everyone else that helped out. We bought the house for $22K, the market is way different here, same house in LA where all those flip shows take place would cost $400 before fixing up. We're in the process of getting a home equity loan for our credit debt right now, and we'll be lucky to get an appraisal fo $70K is what I think. Pretty nice I guess, I wish it would be more, but I don't live in a "desirable" neighborhood, or a "desirable" part of the country. Oh, here is the laundry room, 1/2 bath where the old bathroom was(downstairs, argh), sorry bout the time stamp on everything they were all taken yesterday.

burger-1 Neutral (at least it was your wife that ordered it:smile:)

OK, here is my kitchen, did it myself excepting cabinets and countertop, but I did have the countertop measured without the tile, then I pulled them all out, laid tile, and remounted them. Countertop then fit perfectly, except where the fridge went in as it wasn't there for them to measure when they came for the measurements and the wall wasn't square as well, if that makes any sense. the entrance. looks left. further back left. from back left. money shot. from back left no dogs. from range window countertop. *note, wal-mart spice rack not filled with wal-mart spices.

I like the pun, but I don't think it has to be taken with a grain of salt, it's perfectly seasoned. Which leads me to my biggest problem with this show, the judges sitting down with the firemen was the biggest example yet of them influencing the guest judges. And that F&W girl, I could care less what she has to say about anything. I would gladly accept Mrs. Joel back if I didn't have to see her anymore. I think the only thing that made me loathe Mrs. Joel so much last season was how much she looked like the F&Whine girl. A few misc. thoughts about last episode. It was so fitting that Betty get's put on the Friday's menu, that what she's all about. I'm convinced that keeping what's his steak with the crappy attitude was the fact he worked at Friday's once. It was knee jerk for Tom to kick Emily off. I think her dish was the only one of the bottom three that could have been rectified to the Friday's menu with a simple salt fix. It's too bad she had to go down, she was hilarious during the ice cream challenge. The judges were complete asses this week. Cliff's never having made ice cream before really brings him down a few notches in my book. But still well above the average competition.

I don't think they said collapse, but reduction by 90% of historic averages? And that the farmed fish's wild counterpart, what is the commercial fisherman going to do when he gets caught along with the rest of the wild fish he is looking for? These people doing this study just need to collaborate more with other branches of science, to more broadly assess the situation. Sure there are flaws with this model, but equally flawed is the response by the fishing industry. "The National Fisheries Institute, a trade association for the seafood industry, does not share the researchers alarm. 'Fish stocks naturally fluctuate in population," the institute said in a statement. "By developing new technologies that capture target species more efficiently and result in less impact on other species or the environment, we are helping to ensure our industry does not adversely affect surrounding ecosystems or damage native species.' It's a virtual admission of guilt. It's like they are confessing, and expecting absolution based on the small pennance of "developing new technologies". Same argument of our current administration in Washington. And they aren't wholly to blame, there is the expanding population of abusers, pollution and global warming which, I'm no scientist, but are probably exponentially more to blame.

Look's like the "chef's table" may be worth checking out, otherwise, fairly useless. Do they own Food and Wine or something? All in all, it is now kind of like a crappy food magazine, but, hey, it's free.

Oh, yeah, I forgot about the other Chang's Garden, I couldn't remember where I saw the other one. The one down south is OK, but too far from you to rec, and I've had much better. Good suggestions, my short list is getting bigger.

And. . .

Yeah, that sounds great I read about it in the other thread, I may give it a go, if so I'll let you know. Otherwise, why the gasp, are you showing your shock at yourself for avoiding Kaji, or is it really, really expensive.